Chicken and Spaghetti Casserole

So delicious. Thank you Deep South Dish

1 (12 ounce) package of angel hair, thin vermicelli or very thin spaghetti noodles
3 cups of chopped, cooked chicken
1/4 cup of finely minced onion
1 small garlic clove, minced fine
1 tablespoon of butter
1 (10.75 ounce) can of condensed cream of chicken soup (like Campbell's)
1 (14.5 ounce) can of diced tomatoes, undrained
1/2 teaspoon of kosher salt, or to taste
1/4 teaspoon of freshly cracked black pepper, or to taste
2 cups of chicken stock or broth
2 cups of shredded cheddar cheese, divided

• Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking pan with non-stick cooking spray; set aside.
• Bring a large pot of water to a boil, then generously salt. 
• Break noodles into thirds, and cook according to package directions. 
• Drain and rinse; set aside.
• Saute the onion and garlic in butter. 
• Meanwhile, in a large bowl, whisk together the cream of chicken soup, diced tomatoes, salt, pepper, and chicken stock
• Stir in 1 cup of the cheese. 
• Add the chicken and noodles, mix well, taste and adjust seasonings as needed. 
• Turn out into the prepared baking dish and sprinkle with half of the remaining cheese. 
• Cover and bake at 350 degrees for 45 minutes, or until heated through and bubbly. 
• Last 5 minutes of cooking, uncover, top with the remaining cheese and return to the oven uncovered, just until cheese has melted.

Add-ins to use include one small jar of chopped pimentos, drained, one small carton of mushrooms, chopped, and chopped green bell pepper, sauteed with the onion and garlic.